Steamed fish belly(qing zheng yu nan )

Steamed fish belly

Introduction:

"Steamed fish is my favorite way to make fish. I often eat all kinds of steamed fish. It's convenient to make a map at home. I can see the freshness of the food when I go out to look for food. Generally speaking, I eat more sea fish for steaming, and fresh water fish have eaten perch and mandarin fish in this way. In his blog, Luo Shengtang saw that he steamed grass carp belly, and his blog also mentioned that "generally speaking, Cantonese steamed fish are relatively high-end, only the cheap grass carp can enter the list of Guangdong steamed fish. This sentence made me very curious. After trying, I learned that the meat of steamed grass carp is very delicate, and there is no earthy smell of freshwater fish fed in ponds, Although the grass carp has a little more spines than the fish usually used for steaming, the fish belly is also good. It's really good quality and cheap, and the head and tail won't be wasted. I made another health soup. "

Production steps:

Step 1: wash and drain the grass carp belly;

Step 2: use a knife to make a few cuts on the thick part of the fish back, evenly spread a little salt on the fish body, and marinate for 30 minutes;

Step 3: in the process of salting the fish, cut the scallion and ginger into shreds, and then cut the pepper into circles;

Step 4: after marinating the fish, spread shredded ginger and scallion and pepper ring;

Step 5: boil water in the pan, put the fish in after boiling, cover with water and steam for 10 minutes;

Step 6: after steaming, take out and pour out the soup. Pour in steamed fish, soy sauce and hot oil.

Materials required:

Grass carp (remove head and tail, only take the part of fish belly): one

A little green onion

Jiang: a little

Zhitianjiao: a little

Salt: right amount

Steamed fish soy sauce: right amount

Edible oil: right amount

Note: 1. Fish back knife, can make the fish cooked evenly; 2. When spreading ginger and scallion, not only on the fish surface, but also in the stomach, the taste will be more uniform; 3. Steaming time try their own vitality size and fish size adjustment; 4. Do not eat spicy, do not put pepper.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Yu Nan